Sweet, Soft, and White Torn Bread-hong Kong-style Milk Steak

Name: Sweet, Soft, and White Torn Bread-hong Kong-style Milk Steak
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some High-gluten flour; Some milk; Some Instant dry yeast; Some milk powder; Some butter; Some protein; Some Caster sugar; Some Vanilla extract

by Years leave fragrance

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, I saw all my friends serving delicious breads. I haven't tried to make new breads for a long time. And this Hong Kong-style milk steak of Hua Shinai is made by everyone, so let's make it.

This is my first attempt to make medium-grown bread. Although it takes longer than the bread made by the direct method, the taste is definitely incomparable to that made by the direct method. It is very soft and can be torn off one by one by hand. It's very enjoyable to eat, it feels too sweet and greasy at the first bite, but when you get used to it, you will feel pretty good when you taste it slowly! The milk buns just out of the oven, Dongdong wiped out two snacks all at once, and the children are not resistant to sweets!

【Milk Chops】

Middle-type dough materials:
140 grams of high-gluten flour (golden image), 2 grams of instant dry yeast (Yanshan brand), 7 grams of fine sugar,
106 grams of milk.

Main dough material:
60 grams of high-gluten flour (golden image), 48 grams of caster sugar, 30 grams of egg white, 1 gram of vanilla extract,
10 grams of whole milk powder, 20 grams of butter, and 13 grams of milk.

Baking:
In the middle of the oven, heat up and down at 180 degrees for 18-20 minutes, and bake until the surface is golden. "

Ingredients

Sweet, Soft, and White Torn Bread-hong Kong-style Milk Steak

1. Mix the milk, fine sugar, and yeast in the medium dough material, mix evenly, and sift into the high-gluten flour.

Sweet, Soft, and White Torn Bread-hong Kong-style Milk Steak recipe

2. Knead into a smooth dough.

3. Put it in a warm place at 28°C for 3 hours, until it is 3 times the size of the original dough. The edge of the dough is level with the center of the dough.

4. Put all the ingredients except butter in the main dough material into the bread machine, break the medium dough into small pieces and put it in. Mix the noodles in a bread machine for 20 minutes, then add the butter and then mix for 20 minutes.

5. Put the mixed dough in a lightly oiled container and leave it in a warm place (28 degrees) for fermentation. Spread to 2.5 times the size of the original dough.

6. Weigh the dough and divide it into 7 equal parts, rub the damp cloth around the lid and relax it for 15 minutes.

7. Take a small dough and roll it into an oval shape, roll it up along the long side, and then knead it into the shape shown in Figure 10 (note that the two ends should be slender).

8. Knead the dough into strips one by one and place them in a greased baking pan at intervals, and place them at a temperature of 35 degrees for the final fermentation for about 1 hour.

9. After the dough has been spread, take out the brushed egg liquid and bake it in the preheated oven.
Baking:
In the middle of the oven, heat up and down at 180 degrees for 18-20 minutes, and bake until the surface is golden.